CHANNA SUNDAL RECIPE – KONDAKADALAI SUNDAL

Description

Sundal
Sundal is a traditional chick pea salad, prepared during certain festivals or often made as offerings at temples.
Ingredients
1 cup Dried chick peas
¼ tsp Mustard
½ tsp Cumin seeds
1 tsp Ginger(chopped)
¼ tsp Asafoetida powder
10 nos Curry leaves
1 no Dry red chilli
¼ tsp Salt (or to taste)

Instructions

Sundal Ingredients

 

Soak chick peas overnight for preparing for next day. Wash and clean the soaked chick peas and cook in water or pressure cook up to 3 to 4 whistles. Let it stand until the pressure releases and drain all water and keep aside. Heat up the oil and fry mustard seeds,cumin seeds, asafoetida, dry red chill, chopped ginger and curry leaves and add the pressure cooked peas to the mixture along with salt. Saute everything for few minutes and serve.

 

Sundal

Notes

Canned garbanzo beans may be substituted instead of dried chick peas.

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2 comments to CHANNA SUNDAL RECIPE – KONDAKADALAI SUNDAL

  • Extremely tasty recipe, or at least the version of it I did. I couldn’t get my hands on curry leaves so used none. Also I had to substitute Cumin seeds for ground Cumin, which worked out well too. I also used canned, salted chickpeas, but much the same really.

    About it make it again. Still can’t get my hands on curry leaves so I’m going to use a pinch of some curry power mix. Will also throw in ground Cumin with the Cumin seeds.

    p.s. Garbanzo beans ARE chickpeas according to the Wikipedia?

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